Leftover Turkey Pot Pie Casserole

Leftover Turkey Pot Pie Casserole is an easy dinner using your leftover Thanksgiving turkey. Carrots, peas, mushrooms, and celery together in a seasoned sauce and baked with a flakey gluten free pie crust. It’s the flavor of pot pie, with the ease of a casserole!Thanksgiving is over, and we all know what that means. That’s right, leftovers. Lots, and lots of leftovers. So many leftovers, in fact, that I can no longer shut the refrigerator door. Which is why I’m looking for ways to condense some things, and where Leftover Turkey Pot Pie Casserole comes in handy.

I hope everyone had a great Thanksgiving! One thing I’m seeing a lot of conversation about is how to have a safe Thanksgiving family event when you’re gluten free. It’s during the holidays when you really feel the extent of this kind diet, especially when you’re celiac. In my experience, the only way to be 100% sure is to bring a dish yourself. That’s my go-to plan, because I’m both helping out the host by bringing something, and I know every ingredient in it is safe for me.

Here’s the thing I love about this dish. You can use up all of your extra ingredients from the holiday. In our house, we had plenty of celery, carrots, onions, and mushrooms leftover. But you can also do any leftover veggies you have. Broccoli, asparagus, potatoes, you name it. Go crazy. This leftover turkey pot pie casserole is very forgiving.

Another great thing about this dish is that you can sub in chicken for an easy weeknight dinner all year long. In my house, that means leftover rotisserie chicken. Because what else are you going to do with that thing, anyway?

For this one you can use your favorite gluten free pie crust. I arranged mine in a lattice pattern, but you can also just lay the crust right over for a more traditional look. Or, you know, make a decorative pie crust turkey. The sky’s the limit!

Leftover Turkey Pot Pie Casserole is an easy dinner using your leftover Thanksgiving turkey. Carrots, peas, mushrooms, and celery together in a seasoned sauce and baked with a flakey gluten free pie crust. It's the flavor of pot pie, with the ease of a casserole!

Servings: 6servings

Author: DishingDelish.com

Ingredients

1gluten free pie crust

4cupscooked turkeychopped

3mediumcarrotschopped

3cupsmushroomssliced

3mediumstalks celerychopped

2cupspeas

2cupschicken broth

1 1/4cupsmilk

1mediumyellow onionchopped

1/4cupgluten free all purpose flour

4tbspunsalted butter

2tbspextra virgin olive oil

1tspsalt

1tspblack pepper

1/2tspcelery seed

1/2tsponion powder

Instructions

Preheat oven to 375°F. Grease a 9x13" casserole dish.

In a large pot over medium heat, melt butter and olive oil together. Sauté onions until translucent, about 5 minutes.